Note: This recipe uses a slow cooker, but the pork can be simmered, covered, on the stove for 2 to 3 hours until tender. Add more liquid as necessary.

1 tablespoon canola oil

2 1/2-pound boneless pork shoulder roast

1 tablespoon cumin

1 yellow onion, sliced

3 cloves garlic, minced

1/4 cup water

1 to 2 chipotle chilis in adobo, or 1 teaspoon red pepper flakes

1 tablespoon oregano

1 teaspoon salt

12-ounce bottle Pacifico or Negra Modelo beer

4 peaches, peeled, halved

For serving:

8 to 12 small corn tortillas, warmed

1 1/2 to 2 cups thinly sliced cabbage

2 limes, cut into wedges

Peach and Nectarine Salsa (see recipe)

1. Heat oil in a large skillet over medium-high heat. Add pork; cook 2 to 3 minutes per side, until browned. Transfer pork to a slow cooker.

2. In the same skillet, add cumin, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes, until fragrant. Add water; stir to loosen any stuck bits. Pour skillet contents over the meat.

3. Add the chili(es), oregano, salt, beer and peaches to the slow cooker. Cover; cook on high for 4 hours or low for 6 to 8. The meat is done when it easily falls apart with the gentle tug of a fork. Shred meat with two forks. Discard juices, onions and peaches.

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4. To assemble each taco, layer 2 tortillas on top of each other. Top with 1/4 cup meat. Add cabbage, salsa and a squeeze of lime juice.